COMMERCIAL DESCRIPTIONThe Apricot Seven is a blend of two oak barrels soured from Artisanal Wine Cellars. Both were treated identically, being filled with a batch of Seven in early January 2011 along with Oregon apricot puree and a bit of brettanomyces. After eleven months, the two were blended and have been sneaking out here and there in draft form, while this ten case release was saved until now. At this point the beer has a significant earthy and fruity quality with distinct tartness rooted in both apricot and brettanomyces fermentation byproducts. Perfectly suited for fans of funky and sour ales, this one is just fine now but can be cellared for several years for more pronounced wine-like flavor to emerge.

750 ml bottle to snifter (shared by Dogbones). Looks good; a cloudy apricot with white head that steadily dissipates into lacing. Smells good too; apricot-forward. Tastes Like it smells with a semi-tart medium-bodied mouthfeel. Good stuff!

Bottle, thanks Sean. Cloudy amber pour with a small head that fades to a thin ring. Aroma is a mix of barnyard brett and apricot with some oranges and oak too. Taste has so much barnyard that it covers up the citrus and apricot. Very dry as well. Some white grape and oak. Good but I wish the brett was toned back a bit.

Bottle: The aroma consists of citrus, apricot, lemon, lemon peel, and a touch of oak. It’s a hazy dull dark orange with a small white head. The flavor starts with moderate apricot and citrus and apricot. The finish has light-moderate florals, lemon, and orange peel. It’s light bodied moderate carbonation.

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